Mashed Potatoes

Ingredients

• two pounds of potatoes
• a slice of butter
• one or two tablespoonfuls of boiling milk or cream
• a little salt

Method

1. 1

   Boil or steam potatoes until cooked, beat with a wooden spoon, adding salt, butter, and milk until smooth.

2. 2

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1337. The excerpt below is the record exactly as published.

mashed potatoes. Time to bake the potatoes, two hours at first, afterwards until quite hot. Probable cost, 4d. Sufficient for two or tkree persons. Potatoes, Mashed.— Boil or steam the potatoes until they are sufficiently cooked, and are mealj^ and dry. Carefully remove any dis- coloured places there may be upon them, put them into a bowl, and beat them with a woodea spoon for two or three minutes, and whilst beating, add a little salt, a slice of butter oiled, and one or two table-spoonfuls of boihng milk or cream. When the beat potatoes are quite smooth and free from lumps, put them into a saucepan, and beat them over the fire for a minute or two, till they are light and quite hot. Dish theni lightly, and draw the fork backwards over them to roughen the sm-face. Or butter a mould, press the potatoes into it, brown them in the oven, and tiu-n them out before serving. Or put them into a dish, and reserve a small portion of the mash. • Press this through a colander upon the top of the potatoes, and brown the surface before the fire, or with a red-hot ii'on. Or press them into small buttered pans, hro-\vn them, and turn them out before serving; serve very hot. Time, half an hour or more to boil the potatoes. Probable cost, Id. to lid. per pound. Suf- ficient, two pounds of potatoes

Cook this with the app: pantry check, scaling, and the assistant.